Tasty Salted Mackerel Run Down Or Run Dung Recipe

This is the way my granny used to make salted mackerel run down. It is creamy, delicious, and so easy to make.

There’s one recipe I always keep in rotation; this dish. It’s my go-to recipe because even when my cupboards are nearly bare, I can always count on having mackerel and coconut milk. When you need something warm on a cold day, just serve run dung and provisions.

Run dung is a traditional dish that blends salted fish with a rich, coconut-based sauce. Bursting with Jamaican flavors like thyme and scotch bonnets, it’s a classic recipe handed down through generations.

What Is Jamaican Run Dung?

The name “rundown” (or “run dun”) refers to the cooking process: coconut milk is simmered until it reduces and “runs down” into a rich, custard-like sauce.

This is the base of the dish, and it includes aromatics like onion, scallion, thyme, tomato, and fiery scotch bonnet pepper.

Salted mackerel is my favorite, but you can make it with seafood like cod, crab, or even vegetables.
My granny used to make run-down for Sunday breakfast, and she would serve it with boiled green bananas, yams, dumplings, and plantain.

While it originated in Jamaica, you can find variations of this recipe across the Caribbean and coastal Central America, where it is called “rondón” or “oil down.” Each version has its local ingredients and traditions.

Ingredients

For the Rundown:

• 10 oz salted mackerel (Sea Star brand, in brine, deboned)
• 1 block coconut cream (approx. 4 oz)
• 1 tsp all-purpose seasoning
• 1 tsp fish seasoning
• 1 scotch bonnet or scorpion pepper (just a piece of the tail)
• 1 tbsp vegetable or coconut oil
• ½ cup chopped onion
• ½ cup chopped sweet pepper (red, yellow, green mix)
• ¼ cup chopped tomato
• ¼ cup chopped scallion
• 1 tbsp fresh thyme
• 1½ cups water (for simmering coconut block and sauce)

Dumplings:

• 2 cups all-purpose flour
• ½ tsp salt
• ¾ cup water (approx., adjust as needed)

Ground Provisions:

• 1 medium yellow yam (peeled and chopped)
• 1 medium white sweet potato (peeled and chopped)
• 3–4 green bananas (peeled)
• 1 ripe plantain
• Salt to taste
• 1 tbsp oil (to prevent staining)

Step-by-Step Rundown Instructions

Prep the Salted Mackerel

• Salted mackerel is preserved in brine, so it’s extremely salty. You should boil it twice to remove any excess salt.
• After boiling, gently scrape off the outer layer with the back of a knife. It’s a bit gummy and can affect texture and flavor, and take out any bones. Removing it gives a cleaner finish.
• I always break the mackerel into large pieces. If you go too small, it’ll disintegrate in the coconut sauce and lose its presence.

Boil Ground Provisions

• Green bananas can stain dumplings and change their color. Keeping them separate is your best bet.
• You can add lime or lemon juice to the water to slow browning, especially for yams and sweet potatoes.
• Boil for 20–25 minutes or until fork-tender. Don’t overboil.

Cook the Dumplings

• Start with ¾ cup water for 2 cups flour, but adjust as needed. Dough should be firm but pliable.
• Dumplings float when cooked through. Usually takes 10–12 minutes, depending on size.
• Add a splash of oil to the water for smoother dumplings and easier cleanup.

Step 5: Build the Coconut Base

• In a pan add in your Coconut cream. Simmer low and slow for 10–15 minutes until all the water is gone
• Then, throw in your aromatics—onion, sweet pepper, tomato, scallion, thyme, and scotch bonnet. This builds a fragrant base before the mackerel goes in.
• Use just the tail of the scorpion pepper.

Add Mackerel and Seasonings

• 1 tsp each of all-purpose and fish seasoning is enough. Taste before adding more; remember the mackerel still has some salt.
• Stir carefully to avoid breaking up the fish. Let it simmer uncovered for 10 minutes so the sauce thickens and flavors meld.
• Reserve some chopped onion, sweet pepper, tomato, scallion, and thyme for the final 5-minute simmer.
•  If it’s too thick, add a splash of water. If it’s too thin, simmer uncovered for a few minutes.

Leftovers And Storage

Once the salted mackerel is all cool. Place your leftovers in an airtight container in the fridge for up to three days. The coconut base may thicken slightly, so when reheating, add a splash of water or coconut milk and warm gently on the stovetop to preserve the texture and flavor.

For it to last longer, portion the rundown into freezer-safe containers and freeze for up to one month. I recommend thawing it overnight in the fridge before reheating. You should also store the dumplings and ground provisions separately to prevent sogginess; dumplings last 2–3 days refrigerated or up to a month frozen, while provisions don’t last that long, so eat them within 2-3 days.

Salted mackerel is my everyday dish. I can basically it it anytime because it is full of flavor and keeps me full for at least six hours.

More Jamaican Recipes

• Delicious Jamaican Ackee And Corned Pork Recipe
• The Best Jamaican Grape Nut Ice-cream Recipe
• How To Make Jamaican Callaloo Stew Greens?

Tasty Salted Mackerel Run Down Or Run Dung Recipe

Recipe by Ren PetersCourse: MainCuisine: JamaicanDifficulty: Medium

Servings

4

servings

Prep time

35

minutes

Cooking time

40

minutes

Calories

350

kcal

Salted Mackerel Run Down (Run Dung) is a creamy, coconut-based Jamaican classic that transforms pantry staples into pure comfort.

Ingredients

• 10 oz salted mackerel (Sea Star brand, in brine, deboned)

• 1 block coconut cream (approx. 4 oz)

• 1 tsp all-purpose seasoning

• 1 tsp fish seasoning

• 1 scotch bonnet or scorpion pepper (just a piece of the tail)

• 1 tbsp vegetable or coconut oil

• ½ cup chopped onion

• ½ cup chopped sweet pepper (red, yellow, green mix)

• ¼ cup chopped tomato

• ¼ cup chopped scallion

• 1 tbsp fresh thyme

• 1½ cups water (for simmering coconut block and sauce)

Directions

• In a pan add in your Coconut cream. Simmer low and slow for 10–15 minutes until all the water is gone
• Then, throw in your aromatics—onion, sweet pepper, tomato, scallion, thyme, and scotch bonnet. This builds a fragrant base before the mackerel goes in.
• Use just the tail of the scorpion pepper.
• 1 tsp each of all-purpose and fish seasoning is enough. Taste before adding more; remember the mackerel still has some salt.
• Stir carefully to avoid breaking up the fish. Let it simmer uncovered for 10 minutes so the sauce thickens and flavors meld.
• Reserve some chopped onion, sweet pepper, tomato, scallion, and thyme for the final 5-minute simmer.
• If it’s too thick, add a splash of water. If it’s too thin, simmer uncovered for a few minutes

Notes

• With the additional ground provisions and dumpling, it is 600 calories per serving.